You are here: Home » Recipes » Zatarain Jambalaya Zatarain Jambalaya Recipe by sabee Yield 10 servings PrintEmail Ingredients 2 boxes Zatarain Jambalaya (regular) rice1 pound Precooked sausage (Polish or Kielbasa) sliced into 1/41 pound cooked shrimp (tails off)4 medium boneless chicken breasts, cut into bite-sized pieces1 medium Green pepper (sliced into slivers)1 medium white or yellow Onion1 cup Celery (sliced into 1/41 can 8 0z tomatoe sauce3 small Ripe tomatoes (cut up into small pieces2 tablespoons Cooking Oil1 cup white wine1/2 tablespoon Salt and Pepper Instructions Add 2 T oil in skillet and sautee onion, pepper and celery til soft. Set aside. Saute chicken pieces until done (juices run clear when pierced). Set aside In same skillet, brown sausage. Add vegetables back into skillet plus the tomato sauce, the wine and the diced tomatoes. Simmer and scrape up sausage bits. In large 2 1/2 qt. saucepan, add 5 cups of water (Note: 2 1/2 c water per box of Zatarain) Add chicken and sausage in saucepan Add 2 boxes of Zatarain’s Jambalaya Rice Add vegetables from skillet. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Stir occasionally and test rice for doneness. Fold in precooked shrimp. Ready to serve with a fresh green salad and fresh French or Italian bread. Yum!